Expanding My Culinary Horizons-Day 4

Well, I am back on track! Last night's new dish was a creation of my own. I am a huge fan of Wok Box, but since moving to a small town I haven't had any in awhile. So I decided to create my own! And I must say it was delish, prolly the best thing that I have made the whole week.

Jacylyn's Homemade Wok Box
(all amounts are to taste)

Sliced carrots

Broccoli
Green Onions
Boneless Skinless Chicken Breast
Vermicelli
Bean Sprouts
Limes
Sauce of your liking (I bought a bottle of Thai Chili Roasted Garlic Sauce from a trade show that worked awesome!)

1) Cut up chicken breast into chunks and cook in a frying pan
2) Boil vermicelli according to package directions
3) In a wok, combine all the vegetables and cook until tender, but not mushy.
4) Add chicken and noodles to the wok and combine thoroughly
5) Add sauce to taste and heat all the way through
6) Top with bean sprouts and lime wedge

Expanding My Culinary Horizons-Day 3

*Boom* That is the sound of my plan crashing and burning. Last night we had unexpected company and since I meal plan, I only had enough food for two servings (me and my hubby), so out for dinner we go.
Last night was supposed to be Saskatoon Stuffed Pork Loin with Herb Roasted Potatoes and Mixed Berries with Cinnamon Dumplings for dessert. However this has become Saturday's meal.
So the show must go on!

Check back tommorrow for tonights new dish!

Expanding My Culinary Horizons-Day 2

Last night the menu was Shrimp and Mushroom Linguine with Cream and Herb Sauce and Chocolate Dipped Strawberries for dessert. I got the recipe for the pasta online at AllRecipes.com.
I personally didn't care for this recipe at all, it just tasted like butter. Even though it takes a little more time I would rather make a sauce with cream.

Shrimp and Mushroom Linguine with Cream and Herb Sauce

• 2 tablespoons butter
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup butter
• 2 cloves garlic, minced
• 1 (3 ounce) package cream cheese
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon dried basil
• 2/3 cup boiling water
• 1/2 pound cooked shrimp
• (8 ounce) package linguine pasta

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 7 minutes. Drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
4. Toss linguine with shrimp sauce, and serve.

The Chocolate Covered Strawberries were amazing....of course! I had them for the first time at my cousins at Easter and she told me how to make them, so I thought that I would give it a try.

Simply melt 2 Toblerone bars over low heat and dip fresh, washed and dried strawberries into it. Place the strawberries on waxed paper and refrigerate until it's time to serve.

Expanding My Culinary Horizons- Day 1

So today is the first day of my personal to challenge to cook something that I have never made before everyday this week. Tonight’s menu was Grilled Greek Chicken Kebabs with Warm Pita Bread and Homemade Tzatiki Sauce. However, the weather thwarted my plans to grill and my indoor grill is still currently in boxes, so I had to improvise. I cooked the meat and vegetables in a frying pan and served wrapped in the pita with feta and the tzatiki. I was skeptical, but oh my goodness, was it ever yummy! It tasted just like the meal I got at a Greek restaurant once. The recipe is from Everyday Food, Fresh Flavor Fast. I made a few small changes that I will put in parentheses.

Grilled Greek Chicken Kebabs

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces (I used boneless, skinless chicken breasts)
1 zucchini, halved lenthwise and cut crosswise into 1 inch pieces (the store didn't have zucchini so I used cherry tomatoes instead
½ small red onion, quartered lengthwise, layers seperated
2 Tbsp olive oil
1 tsp dried oregano
3 Tbsp red-wine vinegar
Coarse salt and freshly ground pepper

1) In a resalable plastic bag, combine chicken, zucchini, onion, olive oil, oregano and 2 Tbsp vinegar; season with ½ tsp salt and ¼ tsp pepper. Marinate at room temperature 30 mins, or refrigerate up to overnight.
2) Heat grill to medium; lightly oil grill. Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12-14 mins.

The recipe for homemade Tzatiki sauce is from Kayln's Kitchen. I must say, fresh tzatiki sauce is sooooo much better than store bought and I was suprised how easy it was to make!
For dessert we had Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce.....and yes, it was as yummy as it sounds. The cinnamon in the chocolate sauce took it to a completely different level! The only thing that I would do different is use a sweeter chocolate. I used semi sweet and it was still a little too bitter for my tastes. But if you like strong chocolate you will love this! The recipe is from the same cookbook.

Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce

¾ C sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, coarsely chopped
1 tsp ground cinnamon
Pinch of salt
1 ½ pints dulce de leche ice cream (I couldn’t find the ice cream so I used caramel instead)
¼ C roasted unsalted peanuts.

1) Preheat oven to 350F. Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes. Toasted coconut can be covered and stored at room temperature up to 1 day
2) In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Chocolate sauce can be cooled completely, then covered and refrigerated up to 2 days; before serving, reheat over a pan of simmering water or in the microwave)
3) Scoop ice cream into bowls, top with warm chocolate sauce, peanuts and toasted coconut, dividing evenly.

Trying Something New

Today I sat down to make my meal plan for the upcoming week. As I started mulling over what I wanted to make, I noticed something. I really only have about 10-13 dishes that I make over and over again. So I have decided to expand my culinary horizons. This week I am going to use a new recipe every night for supper. These dishes will be 100% new, and I am going to try to push the boundaries of my usual "down home" cooking. I went to the library and picked up a few cookbooks, and coupled with the ones that I already own I'm sure that I can get lots of great new meals.

So be sure to check back often, because I am going to post the dish, recipe and my review of the meal every night!

Renovation Realities

Oh man, am I ever tired of reno's already! It seems like like every time I turn around, something else gets added to the project. All these little things are really starting to add up and make a small project a very large one!!! I am finally done updating the basement, but due to the fact that we have had very very cold, windy weather here in Sask the baseboards remain uncut for the time being. Tomorrow hubby, baby and I are heading into the city to buy a bookshelf, so when I get that set up and my books put away I will post a few before and after pictures for everyone to marvel at.

On another note, as if I don't already have enough to keep me busy, I have signed up for a table at a craft sale being held by the local 4-H club. I am going to be selling a few of my baby crafts, so I hope that people will like them and that I will sell a few. Of course, it won't hurt to lure people into my booth with a very cute baby ;)

Back to the paint bucket............